Honey Roasted Nuts and Pretzels

One of those ‘sort of’ healthy snacks that you cannot stop eating. Store in the freezer for maximum freshness if making in advance.


  • 1 T (15 ml) Dijon mustard
  • 2 T (30 ml) olive oil
  • 2 T (30 ml) honey
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 cup (100 g) pecans or walnuts
  • ½ cup (50 g) raw almonds
  • 1 cup (100 g) cashews
  • 2 cups (± 150 g) pretzels

Adjust the oven rack to the middle position. Preheat oven to 180°C. Place mustard, oil, honey and Seasoned Sea Salt in a bowl and stir to combine. Add the pecans, almonds, cashews and pretzels and stir gently. Spread the mixture out onto a large baking tray lined with non-stick baking paper and cook for 8 – 10 minutes or until golden. Set aside to cool before storing in an airtight container.

Ina's Tip

These are at their best fresh out of the oven.

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